Cherry Chocolate Chip Swirl Snack Cake
1/2 cup maraschino cherries, well-drained, cut into quarters
1 (17.4 oz.) package
3/4 cup water
2 large eggs
HEAT oven to 350°F. Coat 9-inch square baking pan with no-stick cooking spray.
COMBINE quick bread mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until well blended. Stir in drained cherries. Pour half of batter into prepared pan. Sprinkle with 2/3 swirl mix. Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix.
BAKE 25 to 35 minutes or until toothpick inserted in center comes out clean.
Serving Size (1 of 12 muffins), Calories 230 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3g, Trans Fat g), Cholesterol 30mg, Sodium 180mg, Total Carbohydrate 34g (Dietary Fiber g, Sugars 19g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.